• prep: 25 min
  • cook: 3 hr 25 min
  • total: 3 hr 50 min
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  • servings:
  • Summary

    Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

    Ingredients

    • 1/2 cup (1 stick) unsalted butter plus more for pan
    • 3/4 cup all-purpose flour plus more for pan
    • 1/2 cup raisins
    • 3/4 cup whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cinnamon
    • 4 large, very ripe Hachiya persimmons
    • 1/3 cup buttermilk
    • 2 tablespoons finely grated orange zest
    • 1 cup sugar
    • 2 large eggs

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 297 % Daily Value *
    • Total Fat: 12 g 18.53%
    • Saturated Fat: 7 g 36.52%
    • Trans Fat: 0 g %
    • Cholesterol: 31 mg 10.31%
    • Sodium: 421 mg 17.54%
    • Calcium: 33 mg 3.27%
    • Potassium: 156 mg 4.45%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 3 g 12.73%
    • Sugar: 26 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.34%
    • Vitamin C 3.59%
    • Vitamin D 0.03%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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